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+ servings
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5 from 3 votes

Homemade Spam

Delicious, fresh, and better tasting than the store bought product
Prep Time45 mins
Cook Time2 hrs

Ingredients

Instructions

  • Process the pork and the fat by cutting into small strips. Place it in the freezer till the temperature gets to 30-34F
  • Grind the partially frozen pork and fat together on a 10mm plate and re chill
  • Grind the chilled meat on a 4.5mm plate
  • Place the meat and the seasonings in a food processor along with the ice chips
  • As the mince meat and ice chips are being chopped up in your food processor, slowly add the ice cold water. Be sure to keep the farce below 59F
  • Once properly emulsified, stuff the farce into a casing and tie it off. Place the newly cased sausage in a vac sealed bag and cook in a water bath at 140F for 2 hours. (for a pinker "spam" allow the meat to sit in the refrigerator overnight before cooking)
  • Once cooked place the sausage in an ice bath to cool it down.
  • Slice and enjoy. This spam is really great pan seared.

Alternate Instructions

  • If you don't want to emulsify the spam you can double grind the chilled meat, then place the ground meat in a kitchen aid mixer. Add the seasonings and the ice cold water (with ice chips) and mix with the paddle attachment on medium speed for a minute or two. Your mix should be sticky. You can either case it up and poach the meat or place it into a mold and bake it at 350F till the internal temp reaches 155f